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Ultimate Fresh Strawberry Cupcakes with Homemade Strawberry Buttercream

Close-up of a strawberry cupcake cut in half showing moist cake studded with strawberry pieces and topped with pink strawberry frosting.
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You will love these moist, fluffy strawberry cupcakes made completely from scratch, loaded with real fresh strawberries in the batter and topped with a rich strawberry buttercream frosting. This is the best homemade strawberry cupcakes recipe for summer parties.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup strawberry puree (from fresh, mashed strawberries)
  • 1 cup fresh strawberries, finely diced
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1/4 cup strawberry puree (for frosting)
  • 1/4 teaspoon almond extract (Tasty Tipster Secret!)
  • Pinch of salt (for frosting)
  • Fresh strawberries, sliced (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step adds air for a fluffy berry cupcakes texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, combine the milk and the 1/4 cup of strawberry puree.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the finely diced fresh strawberries.
  8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the strawberry buttercream frosting: Beat the 1/2 cup softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the 1/4 cup strawberry puree for the frosting.
  11. Mix in the almond extract and a pinch of salt. Beat on high speed until the frosting is light and fluffy. Add more powdered sugar if the frosting is too thin.
  12. Once the cupcakes are completely cool, pipe or spread the strawberry buttercream frosting onto each one. Garnish with a slice of fresh strawberry.

Notes

  • For the best strawberry flavor in the cake, use very ripe, fresh strawberries. Mashing them slightly before pureeing releases more juice.
  • If you want a deeper pink color without artificial dye, use a little extra strawberry puree in the frosting, or add a drop of natural pink food coloring.
  • To keep these moist strawberry cake recipe treats fresh, store them in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://tastytipster.com/ultimate-fresh-strawberry-cupcakes-recipe/